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Author Notes: A warm, bubbly crisp made with summer fruit makes me weak in the knees. This version is a little lighter with whole wheat flour, a generous heap of old-fashioned oats and canola oil in place of some of the butter you'd typically find in the topping. Any firm, ripe summer fruit will work here. Vanilla ice cream takes it over the top, natch. I may have also been known to eat this for breakfast over Greek yogurt. —WeeklyGreens

Serves 8

For the fruit

3 large ripe peaches, cut into thick wedges

2 pints fresh blueberries, washed and picked over for stems

Zest of 1 orange

2tablespoons whole wheat flour

2tablespoons dark brown sugar

For the topping

1-1/2cups old-fashioned rolled oats (not the quick cooking kind)

1/2cup pecan pieces

1/2cup whole wheat flour

1/2cup dark brown sugar

1teaspoon ground cinnamon

1teaspoon pure vanilla extract

1/2teaspoon kosher salt

1/4cup canola oil

1/4cup (1/2 stick) unsalted butter, at room temperature

Preheat the oven to 350 degrees.

Arrange peaches and blueberries in a large baking dish. (Don't bother to peel the peaches. This is such an easy dish, so why create work?) Add the orange zest, then sprinkle with the flour and brown sugar. Toss gently to combine. Allow to rest for 10 minutes while you make the topping.

In a large bowl, combine the oats, pecans, flour, brown sugar, cinnamon, vanilla and kosher salt. Drizzle the oil over the mixture, then stir to evenly moisten. Using a fork, mash the butter into the mixture until well-blended.

Pour the topping over the fruit, then bake on the middle rack of the oven for one hour. The fruit will be bubbling gently along the edges and the top should be golden brown.

I made this for my husband last night and he declared it the "best dessert you've made this year!". High praise indeed. The pecans and vanilla made it marvellously mellow while the orange zest was like a cheeky wink to finish. An excellent dessert, we finished off the leftovers for breakfast this morning with some Greek yogurt. Thanks so much for posting my new go-to crisp recipe!

Perfect! We're picking the last of the season's blueberries this week, and peaches at the farmers' market have been simply gorgeous. This is on the menu Friday night!! Thank you so much for posting it. ;o)